Method

• 1.
  Preheat the oven to 180°C. Lightly grease a 20 x 30cm roasting pan or ovenproof dish with butter.
• 2.
  For the cheese sauce, melt the butter in a large saucepan over medium heat. Add the eschalot to the saucepan and cook, stirring, for 1-2 minutes until softened. Sprinkle the flour into the pan and cook, whisking, for 30 seconds. Gradually add the milk, whisking constantly, then add the bay leaf and bring the sauce to just below boiling point. Reduce the heat to low, then cook for a further 8-10 minutes, whisking constantly, until the sauce is smooth and thickened. Remove the saucepan from the heat, discard the bay leaf, then whisk in the fresh ricotta until the sauce is smooth. Season well with plenty of sea salt and freshly ground black pepper.

• 3.
  Spoon one-quarter of the cheese sauce into the base of the prepared pan or dish. Top with a layer of lasagne sheets. Repeat the layers twice more, then finish with a layer of the cheese sauce. Sprinkle the lasagne with the grated parmesan, then bake in the oven for 35-40 minutes until golden brown and bubbling.
• 4.
  Season with a little more sea salt and freshly ground black pepper, then serve with roasted lamb shoulder and radicchio salad.